SHAKSHUKA (GLUTEN FREE)

Ingredients: (For 4 People)

• 1 tsp. Ground Paprika
• 1/2 tsp. Ground Turmeric
• 1 tsp. Dried Dill Weed
• 1 can (14 oz) Diced Tomatoes.
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste
• 4-6 large eggs
• 1 tbsp. olive Oil
• 1 Onion, diced.
• Red Bell Pepper, diced.
• 2 Garlic cloves, minced.
• 1 tsp. Ground Cumin

Instructions:

1. Heat the olive oil in a large skillet over medium Add the diced onion and bell pepper and sauté until softened, about 5 minutes.
2. Add the minced garlic, Cumin, Paprika, Dill Weed, and Turmeric to the Stir well to coat the vegetables with the spices and cook for an additional minute.
3. Pour in the diced tomatoes (with the juice) and season with salt and pepper to Stir everything together and let the mixture simmer for about 10 minutes to allow the flavors to meld.
4. Make small wells in the tomato mixture using a Crack an egg into each well. Cover the skillet and cook for about 5-7 minutes, or until the eggs are cooked to your desired doneness.
5. Remove the skillet from the Garnish the shakshuka with fresh parsley.
6. Serve the gluten-free shakshuka straight from the skillet with crusty gluten-free bread or pita for dipping.